Carrot Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans (or a 9x13 pan) with butter or nonstick spray and lightly dust with 1 tablespoon flour, tapping out excess.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt until evenly combined.

Mix sugars and wet ingredients

In a separate large mixing bowl, combine 1 cup granulated sugar and 3/4 cup packed light brown sugar. Add 1 cup vegetable oil and whisk until smooth. Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Stir in 2 tsp vanilla extract.

Combine wet and dry

Pour the dry ingredient mixture into the wet ingredients and fold together gently with a spatula until just combined; do not overmix.

Add carrots and extras

Fold in 3 cups packed grated carrots, 1/2 cup drained crushed pineapple (if using), 3/4 cup chopped nuts (if using), and 1/2 cup raisins (if using) until evenly distributed. The batter will be thick.

Bake

Divide batter evenly between the prepared pans (or pour into prepared 9x13 pan). Smooth tops. Bake in preheated oven for 25–30 minutes for two 8- or 9-inch rounds, or 35–40 minutes for a 9x13 pan, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Remove pans from oven and let cakes cool in pans for 10–15 minutes. Run a knife around the edges, turn cakes out onto a wire rack, and cool completely (about 1–1.5 hours) before frosting. If using a 9x13, cool completely in the pan.

Soften and beat

Place 8 oz softened cream cheese and 1/2 cup softened unsalted butter in a mixing bowl. Beat with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and flavor

Gradually add 3 cups confectioners' sugar, about 1 cup at a time, beating on low speed after each addition until incorporated to avoid clouding. Once all sugar is added, increase speed to medium and beat until very smooth and fluffy, about 1–2 minutes. Add 1 tsp vanilla extract, 1 tsp lemon juice (optional), and 1/8 tsp salt; beat briefly to combine. Adjust consistency: if frosting is too thick, add 1 tsp milk at a time; if too thin, add 1–2 tbsp more powdered sugar.

Frost the cake

If cake layers have domes, level them with a serrated knife. Place one cake layer on a serving plate, spread a layer of frosting (about 1/3 of frosting) over the top. Place second layer on top and frost top and sides with remaining frosting. For a 9x13 pan, spread frosting evenly over the cooled cake. Press chopped nuts around the sides or sprinkle on top if desired. Refrigerate 30 minutes to set before slicing for cleaner cuts.

Slice and serve at room temperature. Store leftover cake covered in the refrigerator for up to 4–5 days (cream cheese frosting requires refrigeration). For best texture, bring slices to room temperature 20–30 minutes before serving.